European Stars and Stripes (Newspaper) - May 31, 1991, Darmstadt, Hesse                                Bose Marie Lopez explains a Coconut desert Maja blanca1 As it Cooks. Sweets from the Philippines line a Buffet  from the islands the following Are recipes for some of the philippine food prepared for the american audience and one that was t a Adobe which could be considered the National dish of the Philippines. Pandit Bijon Rice Noodle dish a cup cooking Oil 2 cloves garlic minced it 1 onion minced a 1 cup Chicken diced 1 cup. Boiled pork diced a 1 cup shelled raw shrimp minced 1 Small cabbage Julienne 2 Tablespoons soy sauce 1va cups Chicken Broth 1 bundle Rice noodles soaked for 5 minutes and drained 1 Small bundle Spring onions chopped 1 Teaspoon ground Black Pepper saute garlic in cooking Oil. Add onions and pork. Saute until pork is cooked then add Chicken and shrimp and continue cooking. Add cabbage then carrots. Season with soy sauce and saute or 2 minutes. Add Broth and simmer. When vegetables Are cooked mix with soaked and drained Rice noodles. Season with Salt and Pepper. Lechon Kawalit. 1 2.2-Pound pork belly with skin 1 medium onion sliced 2 Teaspoons Salt water Wash pork scrub skin Well. Place pork in a deep Saucepan with enough water to cover. Add onion and Salt. Boil until pork is cooked and tender testing with a Fork. Remove from cooking liquid and place on a rack skin Side up. Allow pork to dry uncovered in a Cool place for at least 24 hours. To Fry heat enough Oil in a deep heavy bottomed Saucepan to cover pork. When medium hot. Immerse pork skin Side up let Fry until Golden. Brown and skin is puffed up and Crisp. Test skin by tapping with a Metal spoon. Cut up into bite sized pieces. Serve with liver sauce liver sauce 8 ounces pork liver finely Cut. 1 cup vinegar i1/? cups water 1 cup Brown sugar 1 garlic head a 3 Large onions. A Brown liver pieces in a pan remove from heat and let Cool mince the onions peeled garlic and liver pieces together in a food processor. Set aside. Boil the vinegar Brown sugar and water together in a Saucepan. Do not stir until mixture begins to boil. Then continue boiling for 10  season the vinegar mixture with Salt and Pepper. Then add the liver mixture to the vinegar mixture simmer. Add water to desired consistency use a wooden spoon to stir until smooth. Season to taste. Soy sauce May be substituted for Salt. Chili sauce also May be added for taste can be Frozen Chicken pork Adobe 1 Chicken 2.2 pounds pork preferably from the rib Section with not too much fat 1 Large head of garlic 1 cup vinegar 2 Tablespoons Salt 2 Tablespoons Pepper Patis philippine fish sauce a similar to vietnamese or thai Cut the Chicken and pork into serving sizes and marinate the mixed meat in the vinegar crushed garlic Salt and Pepper for at least 3 hours. Bring to a boil then allow it to simmer until the pork and Chicken Are tender. Allow the mixture to Cool and skim As much fat As possible from the top of the mixture flavor to taste with Patis. Remove the Chicken and pork from the mixture and Fry until Brown using some of the fat skimmed from top. A warm the liquid left and then pour it Over the Fried Chicken and pork. A a. This will easily serve up to 12 people and is Best presented with White Rice and philippine pickles called Achara \ a Maja Blanca Coconut pudding dessert lower layer 1 cup Corn starch 2 cups sugar -31/2 cups water 3 cups Coconut milk 4 cups drained whole Kernel Corn upper layer 1/4 to Viz Tablespoon Salt 2 cups Coconut milk 1/4 cup Corn starch 4>. To prepare the lower layer. Mix in a Saucepan the Corn starch sugar milk and water Cook and stir continuously until it thickens. Add Corn and mix to 11 pour into a serving dish level off and allow to Harden. To prepare the upper layer mix the Salt milk and. Corn starch in a Saucepan Cook at Low temperature with constant stirring until it thickens pour Over the first layer and spread evenly decorate with Corn May 31, 1991 the stars and stripes a Page 15